Gingered Cucumber-Carrot Salad
Gingered Cucumber-Carrot Salad could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 2. One portion of this dish contains around 1g of protein, 7g of fat, and a total of 101 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in roughly 15 minutes. If you have parsley, cucumber, salt, and a few other ingredients on hand, you can make it.
Instructions
In a bowl, combine the cucumber, carrots and parsley. In a small bowl, whisk the oil, vinegar, ginger, salt and pepper.
Pour over cucumber mixture and toss to coat. Refrigerate until serving.
Serve with a slotted spoon.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Talbott Vineyards Kali Hart Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.
![Talbott Vineyards Kali Hart Chardonnay]()
Talbott Vineyards Kali Hart Chardonnay
A pure fruit expression of our vineyard, Talbott Chardonnay, Kali Hart is lush and lively. Minimal winemaker influence allows Kali Hart Chardonnay to showcases the strength of Talbott's estate vineyards. The rich, inviting nose shows bright tropical notes that continue on the palate, where refreshing flavors of pineapple and honeydew are complimented by refreshing acidity. A generous mid-palate leads to a long citrus and tropical fruit finish with hints of French oak and minerality.